Cream Scones

These cream scones are a light morning or afternoon treat on their own and are adaptable to countless variations. You can add any combination of seasonings and extras to them. Try adding a tablespoon of ground cinnamon, cardamom, or grated lemon or orange zest to the dough for more flavor. If you want more texture, mix in a 1/2 cup of chopped candied ginger, dried berries, or raisins. Whichever route you choose, you'll end up with delicious results.

Cream Scones
Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis
Active Time:
15 mins
Total Time:
45 mins
8 scones


  • 2 cups all-purpose flour, plus more for surface

  • 1 cup pastry flour

  • ¼ cup sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon kosher salt

  • ½ cup unsalted butter (4 ounces), cut into 1/2-inch pieces, chilled

  • 1 ¼ cups heavy cream, divided

  • Demerara sugar for topping


  1. Line a baking sheet with parchment paper. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Add butter, and work into flour using a pastry cutter, two knives, or your fingers until butter is in pea-size pieces.

  2. Make a well in center of flour and pour in all but 1 tablespoon cream. Gently fold flour mixture into cream, mixing just until dough comes together (dough will be lumpy). On a lightly floured surface, gently shape dough into a 1/2-inch-thick round, then fold in half and shape again into an 8-inch round. Brush dough with remaining 1 tablespoon cream and sprinkle with demerara sugar, using your hands to lightly press sugar into dough. Cut dough into wedges, rounds, or squares, and place on prepared baking sheet. Transfer baking sheet to refrigerator to chill while oven heats, or up to 6 hours.

  3. Heat oven to 375°F. Bake scones 20 to 25 minutes, until firm and lightly browned on top. Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.

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